Skrypnichenko D. The development of technology for soft cheese with probiotic properties

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0416U004874

Thesis Registration Form

0416U004874.pdf

Applicant for

Specialization

  • 05.18.04 - Технологія м`ясних, молочних продуктів і продуктів з гідробіонтів

30-11-2016

Specialized Academic Board

Д. 41.088.02

Essay

The dissertation is devoted to the scientific substantiation and to the development of innovative technology for soft cheese with probiotic properties. The compound of leaven's compositions for the production of soft probiotic cheeses with a usage of mixed cultures (monocultures) of lactobacillus and monocultures adapted to bifidobacterium milk.The expediency of ultrafiltration using during an implementation of the developed innovative technology of probiotic soft cheese was proved so to ensure an increased out-put, a high biological value of the product and a decline of milk-clotting ingredients' costs. An industrial approbation of the developed technology was made.

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Files

Автореферат.pdf

Дисертація.pdf

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